Easy schnitzels with creamy butternut spaghetti
This dish combines two kiddie favourites: chicken schnitzel and spaghetti! As a bonus, the spaghetti comes with a wonderfully creamy butternut sauce. Yum!
Serves 2 to 3
Ingredients:
- 1 large butternut, halved
- 3 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 Woolworths Chicken Schnitzels
- 1 cup cream
- 60 g Parmesan
- 250 g spaghetti
Method:
- Drizzle the butternut halves with olive oil and season to taste. Bake at 200C for 45 minutes to 1 hour until the flesh is soft and can easily be scooped out. Bake the schnitzels according to package instructions.
- Scoop out the flesh and place in a blender with the cream half the Parmesan (or grated hard cheese). Season to taste. Blend until smooth and velvety.
- Cook the pasta in boiling, salted water until al dente. Drain and reserve some of the pasta cooking water. Reheat the butternut sauce in a pan with a little of butter. Loosen the sauce with a splash of pasta water if necessary. Add the hot pasta to the sauce and toss to coat. Serve immediately with the remaining Parmesan. This is also delicious with pan-fried Woolworths Chicken Frikkadels or Meatballs.
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